This isn’t your grandma’s chickpea salad. This has got more kick than a hippo in a tutu. It’s the perfect lunch to tame your inner hangry beast. Served on a bed of baby spinach, because even hangry hippos need their greens.

Ingredients

• 1 can (400g) chickpeas
• 2 Tbsp. fresh parsley
• 2 Tbsp. fresh chives
• ¼ cup lemon juice
• 2 Tbsp. extra virgin olive oil
• 1 small garlic clove, minced
• 1 Tbsp. nutritional yeast
• Pinch of salt
• 4 cups baby spinach

Method

1. In a mixing bowl, combine the chickpeas, parsley, chives, lemon juice, oil, garlic, nutritional yeast, and salt. Mix well.
2. Season with additional lemon juice or salt if needed.
3. Divide the baby spinach between four plates or bowls just before eating and top with the chickpea salad mixture and any excess dressing from the mixture.
4. Serve cold.

SWOPS AND MORE FLAVOUR

• If you want more flavour, you can add other fresh herbs, red pepper flakes or parmesan cheese.
• You can also swop out the chickpeas with butter beans or lentils.
• Leftovers can be refrigerated in an airtight container for up to 3 days. Assemble the salad just before serving.

Get ready for a spud-tacular meatball adventure. This lunch is pure comfort on a plate. Soft, fluffy potatoes cradle the juicy meatballs, all smothered with a tangy sugar-free tomato and onion relish. 

Ingredients

• 1 cup (240g) sugar-free tomato and onion relish
• 250g lean mince or ostrich mince
• 1 large egg
• 3 Tbsp. (45g) parmesan, grated
• 1 tsp. oregano, dried
• 2 Tbsp. basil, dried
• 2 Tbsp. fresh parsley, chopped
• 2 garlic cloves, finely minced
• 1 ½ tsp. onion powder
• ½ tsp. red pepper flakes, optional
• Salt
• Black pepper
• 3 medium potatoes (80g each), boiled till soft, with skin on
• Fresh basil leaves as garnish

Method

1. Preheat the oven to 180°C and line a rimmed baking sheet with parchment paper. Set aside.
2. Pour tomato and onion relish into a glass baking dish and spread in a thin layer to cover the bottom and set aside.
3. Add mince, eggs, parmesan cheese, oregano, basil, parsley, garlic, onion powder, and red pepper flakes to a separate glass bowl. Season with salt and pepper to taste. Thoroughly combine mixture using your hands and divide into 8 equal-sized portions. You can make them bigger or smaller as well.
4. Gently roll each portion into a ball and place on prepared baking sheet, leaving room between each meatball. Place baking sheet in the preheated oven and bake for 15 – 20 minutes. 
5. Remove from oven and transfer the meatballs to the glass baking dish filled with tomato and onion relish.
6. Place baking dish in oven for approximately 10 minutes, or until sauce and meatballs are heated through. Remove from oven.
7. Cut the potatoes into quarters, dividing into 4 servings and top each serving with two meatballs and tomato and onion relish.
8. Garnish with fresh basil leaves and serve.

Blast off to flavourtown with our Rainbow Rocket Wraps. Packed with colourful veggies that are out of this world (not literally, we checked). Get ready for a taste bud trip to another galaxy.

Ingredients

• 4 vegetable wraps (made from turnips, beetroot, etc. and less than 10g carbohydrates per wrap) 
• 1 cup (75g) red cabbage, finely chopped
• 1 cup (75g) green cabbage, finely chopped
• 1 cup carrots, grated
• 4 Tbsp. lite mayonnaise or salad dressing
• ½ red pepper, thinly sliced
• ½ green pepper, thinly sliced
• ½ yellow pepper, thinly sliced
• Pinch of salt
• Black pepper

Method

1. Mix the cabbage and carrots with the mayonnaise and make sure it’s mixed through.
2. Lightly toast the wraps in a pan (don’t add oil or fat to the pan). Remove from heat and cool slightly. 
3. Top the wraps with the mixed peppers in the middle and then with the cabbage, carrot, and mayo mixture. Flavour with salt and pepper.
4. Roll up the wraps like a pancake or if preferred,  fold in the bottom part so it’s easier to eat.